This Beef Cheeks in Red Wine recipe transforms one of the most underrated cuts of beef into an incredibly tender and flavorful dish that rivals any expensive restaurant meal. Beef cheeks, though tough when raw, become melt-in-your-mouth tender after slow braising in red wine and aromatic vegetables. The long, gentle cooking process breaks down the tough connective tissue, creating a rich, silky sauce that’s pure liquid gold. This classic French-inspired dish, similar to the famous Beef Bourguignon, fills your kitchen with the most amazing aromas as it slowly cooks. The deep, complex flavors develop over hours of braising, resulting in beef so tender you can cut it with a fork and a sauce so rich it coats the back of a spoon. This recipe serves 6 people and is perfect for special occasions or when you want to create something truly memorable with minimal hands-on work.
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Serves: 6 people
What You’ll Need
For the Beef:
- 3 pounds beef cheeks, trimmed of excess fat
- 3 tablespoons plain flour
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- Salt and black pepper to taste
For the Braising Liquid:
- 1 bottle (750ml) red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
For the Vegetables:
- 2 large onions, cut into wedges
- 3 large carrots, cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 6 garlic cloves, crushed
- 8 ounces mushrooms, halved
- 2 tablespoons fresh parsley, chopped for serving
Getting Started
Heat your oven to 325°F. Pat the beef cheeks completely dry with paper towels – this is crucial for getting a good sear. Season them generously with salt and pepper on all sides. Lightly dust each piece with flour, shaking off any excess. The flour helps create a beautiful crust and will thicken the braising liquid later.
Creating the Perfect Sear
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil starts to shimmer, carefully add the beef cheeks, making sure not to overcrowd the pot. Sear for 3-4 minutes on each side until they develop a deep golden-brown crust. This step is essential for building flavor, so don’t rush it. Transfer the seared beef to a plate and set aside.
Building the Flavor Base
In the same pot, add the butter and let it melt. Add the onion wedges, carrots, and celery, cooking for 5-6 minutes until they start to soften and develop some color. Add the crushed garlic and mushrooms, cooking for another 2-3 minutes until fragrant. Stir in the tomato paste and cook for 1 minute until it darkens slightly.
Adding the Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. These browned bits are packed with flavor and will enrich your sauce. Let the wine simmer for 3-4 minutes to cook off some of the alcohol. Add the beef stock, bay leaves, thyme, and rosemary, then nestle the seared beef cheeks back into the pot. The liquid should just cover the meat – add more stock if needed.
The Long, Slow Braise
Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid. Transfer to your preheated oven and braise for 3 to 3.5 hours. The beef is ready when it’s fork-tender and practically falling apart. Check occasionally and add more stock if the liquid level drops too much.
Finishing the Sauce
Carefully remove the beef cheeks from the pot and keep them warm under foil. Strain the braising liquid through a fine mesh sieve into a clean saucepan, pressing the vegetables to extract all their flavor. Discard the solids. Bring the liquid to a boil over high heat and cook for 10-15 minutes until it reduces by about half and coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
Bringing It Together
Return the beef cheeks to the reduced sauce and gently warm through for 2-3 minutes. The meat should be so tender that you need to handle it carefully to prevent it from falling apart completely.
Serving Your Masterpiece
Divide the beef cheeks among serving plates and spoon the rich sauce generously over and around them. Sprinkle with fresh chopped parsley for a bright color contrast. This dish pairs beautifully with creamy mashed potatoes, buttery polenta, or simple egg noodles that can soak up the incredible sauce.
Wine Pairing
Serve with the same type of red wine you used for braising, or try a full-bodied Shiraz or Barolo. The rich, meaty flavors can stand up to bold wines.
Make-Ahead Magic
This dish actually improves with time and can be made up to 2 days ahead. Cool completely before refrigerating, then reheat gently on the stovetop, adding a splash of stock if needed. The flavors will be even more developed after resting overnight.
Storage Notes
Leftover beef cheeks keep in the refrigerator for up to 4 days and freeze beautifully for up to 3 months. The sauce may thicken when cold but will return to the perfect consistency when gently reheated.
